Name: No-Knead Artisan Sourdough Bread
Prep time: 10 min
Cook time: 45 min
Total time: PT-491625H49M32S
Cuisine: American
Ingredients: 1 cup (240g) active sourdough starter; 3 1/2 cups (420g) all-purpose flour; 1 1/2 cups (360ml) lukewarm water; 2 teaspoons salt

A rustic, golden-crusted loaf that’s airy on the inside and delightfully chewy—this No-Knead Artisan Sourdough Bread is everything I crave in a homemade loaf. With just four simple ingredients and zero kneading, it’s the ideal recipe for beginner bakers or anyone who wants to enjoy fresh bread with little hands-on time. I love how it requires minimal effort but delivers maximum flavor and texture, thanks to the long fermentation process.

Why You’ll Love This Recipe

I enjoy this recipe for its simplicity and reward. The overnight fermentation does all the heavy lifting, creating a complex, tangy flavor without the need for a stand mixer or elbow grease. It’s a true set-it-and-forget-it style of baking. I also love how adaptable it is—perfect for busy schedules or spontaneous weekend baking. Best of all, it produces that signature sourdough crust and soft, open crumb that makes every bite satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (240g) active sourdough starter

3 1/2 cups (420g) all-purpose flour

1 1/2 cups (360ml) lukewarm water

2 teaspoons salt

Directions

In a large bowl, I mix the active sourdough starter and water until well combined.

I add the flour and salt, stirring with a wooden spoon until a rough, shaggy dough forms.

I cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12 to 18 hours. By then, the dough doubles in size and looks bubbly on top.

On a lightly floured surface, I turn the dough out and shape it into a round by folding the edges inward.

I transfer the shaped dough into a parchment-lined bowl or proofing basket, cover it again, and let it rise for 1 to 2 hours.

While it’s rising, I place my Dutch oven (with lid) into the oven and preheat it to 450°F (232°C).

When the dough is ready, I carefully place it (with parchment) into the hot Dutch oven.

I bake it covered for 30 minutes, then uncover and bake for another 10 to 15 minutes until the crust is golden brown.

Once baked, I let the bread cool completely on a wire rack before slicing.

Servings and timing

Prep Time: 10 minutes (plus rise time)

Cook Time: 45 minutes

Total Time: Approximately 13 hours

Servings: 10 slices

Calories per Serving: 160 kcal

Variations

I sometimes add herbs like rosemary or thyme into the dough for a flavorful twist.

For a nuttier flavor, I swap 1 cup of all-purpose flour with whole wheat flour.

I like folding in olives, roasted garlic, or sunflower seeds for added texture and taste.

A dusting of semolina or cornmeal on the bottom creates a crispy base.

Swirling in cinnamon and raisins makes for a slightly sweet breakfast loaf.

Storage/Reheating

I store the cooled bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days. For longer storage, I slice it and freeze the pieces in an airtight bag. When I want a slice, I just pop it in the toaster or oven at 350°F (175°C) for 5–10 minutes. This brings back the crusty exterior and warm interior without drying it out.

Related Recipes:

Dutch Oven Sourdough Bread

FAQs

How do I know my sourdough starter is active enough to use?

I make sure my starter has doubled in size, is bubbly, and passes the “float test” (a spoonful should float in water) before baking.

Can I use whole wheat flour instead of all-purpose?

Yes, I often substitute up to 50% of the flour with whole wheat, though I find the texture gets denser. I usually adjust the water slightly if the dough feels dry.

What if I don’t have a Dutch oven?

I’ve also baked this bread in a heavy oven-safe pot with a lid or even used a baking stone with an inverted metal bowl as a lid to trap steam.

Why did my dough not rise overnight?

It could be that the starter wasn’t active enough or the room temperature was too cold. I try moving the dough to a warmer spot (around 70-75°F/21-24°C) next time.

How do I get a more open crumb?

A wetter dough, gentle handling, and full fermentation help create that airy structure. I avoid over-shaping or deflating the dough too much before baking.

Conclusion

This no-knead artisan sourdough bread has become a staple in my kitchen for its ease and unbeatable flavor. It’s rustic, chewy, and crusty—the perfect everyday bread with minimal work. Whether I’m enjoying it fresh with butter or using it for sandwiches, I always come back to this dependable recipe. Once I made it a few times, it became second nature, and I never looked back.

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